Sardine Salad

Arrange about a pint of any cold fish, previously shreded and freed from bones, on a bed of crisp lettuce leaves. Cover the fish with a sardine dressing; over this arrange six sardines split, having the ends meet at the center. Around the dish place thin slices of lemon and a wreath of parsley or young lettuce leaves.

Sardine Dressing

Pound in a mortar until perfectly smooth the yolks of four hard boiled eggs and three sardines, freed of bones. Add this to either of the above and you have an excellent fish dressing.

Tomato Salad. Twelve medium-sized tomatoes, peeled and sliced, four hard boiled eggs, one raw egg, well beaten, one-half teaspoonful of cayenne pepper, one teaspoonful of white sugar, and two of made mustard, one tablespoonful of olive oil, one teacupful of vinegar, one teaspoonful of salt. Rub the yolks to a smooth paste, adding by degrees the salt, pepper, sugar, mustard and oil. Beat the raw egg to a froth, and stir in lastly, the vinegar. Peel the tomatoes and slice them a quarter of an inch thick; then set the dish on the ice, while you are making ready the dressing. Stir a great lu:np of ice rapidly in the dressing until it is cold; take it out, cover the tomatoes with the mixture and set back on the ice, until you send to the table. This salad is delicious, especially when ice cold.

Salad

Take cold steamed salmon, cut into pieces two inches long, place in a dish and season with salt, pepper, a very little oil, and plenty of vinegar, some parsley, and a little onion, cut up; then cover, and let stand two or three hours. Serve the dish with lettuce leaves, place the slices of salmon on the leaves and pour over the mayonnaise sauce. Garnish with hard boiled eggs.